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Falafel beet salad wrap with tahini dressing.
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5 from 7 votes

Lebanese Falafel Wrap with Tahini Dressing

Looking for a hearty lunch? Try a tasty Lebanese falafel wrap made with flatbread & dressed in tahini dressing for a taste of the Middle East
Prep Time12 minutes
Total Time12 minutes
Course: Easy Vegan Sandwiches & Wraps
Cuisine: Lebanese, Middle Eastern
Keyword: falafel, flatbread, Lebanese wrap, lunch wrap, tahini, vegan wrap
Servings: 1 wrap
Calories: 451kcal
Author: Jacqueline Meldrum

Ingredients

  • 1 flatbread (or flour tortilla or pitta bread)
  • 1 ½ tablespooms red pepper paste
  • 2 large baby gem lettuce leaves (or other salad leaves)
  • ½ large tomato (sliced)
  • 4 slices cucumber
  • 4 baby beets (pickled or plain ) halved or sliced if large
  • 3 falafel
  • ½ slice vegan feta
  • 3 teaspoons tahini dressing

Instructions

  • Heat your flatbread in a dry pan (you can add a little oil) or in an air fryer, in a oven or under a grill (broiler). You just want to warm it, you don't want it too crispy. Soft is better. You can heat the falafel at the same time.
  • Spread the flatbread with red pepper spread.
  • Top with lettuce or salad leaves.
  • Add the tomato slices, cucumber, slices, beets and falafel.
  • Drizzle with tahini dressing.
  • You can add some crumbled vegan feta, but this is optional. Optional but delicious)
  • Have a napkin at the ready, hold tight and tuck in!
  • Enjoy!

Notes

  • You can replace the red pepper spread with
    • olive tapenade
    • pesto
    • red pesto
    • tomato puree
    • hummus
  • You can use homemade or shop-bought falafel
  • Skip the feta to reduce calories

Nutrition

Serving: 1 wrap | Calories: 451kcal | Carbohydrates: 58g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 0.3mg | Sodium: 363mg | Potassium: 1047mg | Fiber: 14g | Sugar: 17g | Vitamin A: 5723IU | Vitamin C: 25mg | Calcium: 114mg | Iron: 3mg